Home Cooking 7

Thickening cream based sauce

michaeljc70 | Mar 3, 201210:01 AM

I make a chicken breast stuffed with shrimp and salsa verde that I serve with a sauce. The sauce has cream, stock, chiptole, and white wine mainly.

The issue is if I make the sauce while the chicken cooks in the oven (I brown them first in a skillet on the stove top), I need a separate pan and I don't get the fond from the chicken. If I wait until the chicken is done, it takes too long to thicken the sauce (first, I sautee onion, garlic, then add white wine, then rest of liquids).

My question is should I thicken the cream while the chicken cooks to hasten the final sauce? I also thought about a roux, but this sauce is supposed to be somewhat loose...nothing like an alfredo. Roux aren't generally used with sauces with alcohol I think.

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